Let's cut right to the chase:
Fall. Cucurbits. Beans. Herbs. Period.
Two recipes to follow...
keep dry beans handy in your cuboard,
and visit any neighborhood farm stand to buy a dozen squash for a greatly reduced price!
Thank you local farmers!!!
Step 1: At least one day in advance, rehydrate and cook one pound of beans (I use black-eyed peas in these recipes) and roast three winter squash (I use spaghetti squash, buttercup, and mexican hat).
To rehydrate the beans (peas): first rinse under water, then let beans soak in a pot of water (water to equal twice the volume of the beans) for 24 hours (or at least 12 hours). Rinse again, add fresh water, and cook: bring to a boil, then simmer for 20-30 minutes, or until the beans are tender. Once beans are cooked, if you have left over cook water, reserve this for use in the following recipes and/or to make a soup stock!